Meatless Monday: Grilled Ricotta Spaghetti & Brussel Sprouts with Butter Beans and Sundried Tomatoes
- 2 zucchinis Blade C
- 8-10 brussel sprouts
- 3 sundried tomatoes
- 1/2 cup ricotta cheese
- 1/2 cup butter beans
- 1 tsp olive oil
- 1 tsp red pepper flakes
- 1 large clove of garlic minced
- salt and pepper to taste
- pinch of garlic powder
- olive oil cooking spray
Turn on and heat up a George Forman grill. If you don't have one, skip this step (we will use a grill pan later).
Prepare your brussel sprouts by removing any tough outer leaves, slicing off the bottoms and halving them. Prepare your sundried tomatoes by cutting them into 1/4 inch strips. Set all aside.
Bring a small saucepan with enough water to cover the brussel sprouts to a boil. When ready, add in the brussel sprouts for about 3-4 minutes or until they are halfway done and almost able to be forked easily. Pour into a colander to drain and then pat dry thoroughly. When done, season brussel sprouts with salt, pepper and a pinch of garlic powder.
Spray both sides of the George Forman grill with olive oil cooking spray (or heat up a grill plan on the stovetop on medium-high heat). Place the brussel sprouts cut-side down onto the grill/grill pan and let cook for about 3-4 minutes or until sprouts have grill marks and are more easily pierced with a fork. When done, set aside.
Wipe down grill/grill pan and spray again with cooking spray. Place in zucchini noodles and cook for about 1-2 minutes. When done, set aside.
While noodles are cooking, place a large skillet over medium heat. Add in olive oil. Once oil heats, add in garlic, cook for about 30 seconds and then add in red pepper flakes. Cook for 30 seconds and then add in butter beans, brussel sprouts and sundried tomatoes. Cook for about 1 minute and then add in zucchini pasta and ricotta cheese. Stir to combine thoroughly for about 1 minute. Serve hot!